I tried a new salmon recipe that has a lot of flavor.
In a 1 gallon zip bag, or container like I chose to use, combine 1/4 c reduced sodium soy sauce,
2 T honey,
Add salmon, flip to coat, refrigerate 1-8 hours, turning the fish once.
Remove salmon from the marinade. Reserve the marinade. Heat a large saute pan to medium-high heat, and add 1.5 t sesame oil. Once pan is evenly coated, add the salmon. Brown 1 side (about 2 minutes). Flip the salmon and brown the other side (about 2 more minutes). Reduce heat to low and pour in the remaining marinade. Cover and cook 4-5 more minutes (until the fish is cooked).
Place on a serving plate and garnish with chopped scallions!
Whole Foods Market has incredibly admirable policies for how they treat both the fish, and the ocean around the fish that they sell. I wrote a post that goes into detail that you can enjoy here: Rethinking Farmed Salmon & Recipes For the Grill.
I served the salmon along side coconut brown rice.
To make this, cook brown rice like usual, and when it’s the right consistency, stir the coconut milk through. In 10 minutes, the rice become very creamy!
Have A Spectacular Week!
The Allen Family